Up your pancake game by putting a French spin on your stack, with these showstopping crêpe recipes from Le Creuset. Simply grab your Le Creuset Toughened Non-Stick Crêpe Pan and follow the recipes below. Bon appétit!
Crêpes Suzette with Caramelised Orange Sauce
Preparation time: 10 minutes for the batter, 5 minutes for the sauce
Cooking time: 20 minutes
For the batter
- 125g plain flour
- 1⁄4 teaspoon salt
- 2 medium eggs
- 250ml milk
- 30g butter, melted and cooled
- Vegetable oil for greasing
For the orange sauce
- 60g butter
- 60g white sugar
- Zest of one large orange
- Juice of two oranges (approx 200ml)
- One large orange peeled with a knife and sliced into eight
- 75ml Grand Marnier
- 2 tbsp French brandy or Cognac
- To make the batter, sift the flour and salt into a bowl. Make a well in the middle, add the eggs and half the milk. Whisk until smooth.
- Whisk in the remaining milk and cooled butter. Leave the batter to stand for 1 to 2 hours before using. If the consistency thickens after standing, add 2 to 3 tablespoons of milk; the texture should be similar to un-whipped whipping cream.
- To cook the crêpes, heat the crêpe pan over medium heat. When hot, lightly brush the surface with a little vegetable oil and add about 60ml of batter. Swirl it around the pan and spread thinly. Cook until bubbles begin to rise through the surface. Turn the crêpe over and cook the other side until it is pale golden brown. Slide the crêpe out of the pan on to a plate.
- Cook the remaining crêpes lightly brushing the pan with vegetable oil after each to two to three uses.
- Stack the cooked crêpes on top of each other, they will not stick together. Cover with a piece of aluminium foil to keep warm while you make the sauce.
- To make the sauce heat the butter and sugar in the deep frying pan over a low heat, stirring until the sugar has dissolved. Add the orange juice and zest, bring to a simmer and cook for 4-5 minutes until reduced by roughly a third. Stir in the orange slices and Grand Marnier.
- Add one crêpe at a time to the sauce and fold in half then in half again, pushing each folded crepe to one side until all the crêpes are in the pan.
- Finally, pour over the brandy or cognac and ignite. Serve immediately from the pan.
Cooked crêpes can be frozen for 2 to 3 months. Wrap them in batches of 4–6 so that you can easily remove the quantity you need from the freezer.
Chocolate Swirl Crêpes
Makes approx. 8 to 10 crêpes
- 150g cake flour, sifted
- 3 medium eggs, beaten until light and fluffy
- 1 tbsp sugar
- ¼ teaspoon salt
- 480ml-500ml semi-skimmed milk
- 1 tbsp unsalted butter, melted
- 120ml Nutella®, melted
- Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs.
- Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®.
- Wipe the surface of a 24cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the crêpe on one side, then turn and brown on the other.
- Slide the crêpe from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.
Apricot and Orange Spiced Crêpes
Makes 12 large crêpes
For the batter
- 60g unsalted butter
- 200g plain flour
- ½ teaspoon salt
- 3 medium eggs
- 550ml semi skimmed milk
- vegetable oil for frying
For the apricot filling
- 200g dried apricots
- finely grated zest of 1 large orange
- 5 tbsp orange juice
- ½ level teaspoon mixed spice
- 1 tablespoon soft brown sugar
- 3 tablespoons crème frâiche
- Melt the butter for the crêpes and allow to cool.
- To make the crêpe batter, sift the flour and salt into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
- Whisk in the cooled butter and remaining milk. If possible, leave to stand for 1 – 2 hours before using. If the mixture thickens after standing, add 2 – 3 more tablespoons of milk; it should have the consistency of un-whipped cream.
- To make the apricot filling put all the ingredients, except the crème frâiche, into the saucepan with 5 tablespoons water. Cover and simmer gently for 20- 25 minutes until the apricots are plump and tender. Cool slightly.
- Purée the apricots in a food processor or blender with the crème frâiche. Return the mixture to the rinsed saucepan.
- To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not a full heat).
- When hot add approximately 5 tablespoons (1/3 cup) batter, swirling it around the pan to completely cover the surface. Cook until bubbles are visible beneath the surface. Turn over and cook the other side until it is a pale golden brown
- Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
- When all the crêpes are cooked warm through the apricot filling and spread a little on one half of each crêpe. Roll up and sprinkle the tops with a little sugar.
Serve warm with ice cream or a little more crème frâiche.